Pork loin with carrot and beer sauce 🥩🍺🍺

 Pork loin with carrot and beer sauce 🥩🍺🍺

Ingredients

 

800 gr pork loin

3 carrots (or 2 if they are large)

1 large onion

330 ml beer (1 can)

125 ml of water (half a glass)

3 cloves of garlic

1 bay leaf

1 tablet of meat broth

oil

salt (to taste)

ground black pepper (to taste)

Preparation

  Wash, peel and cut the carrots into slices. Chop the peeled onion and garlic. Reserve.

  Remove the fat from the loin (the white part). Cover the bottom of the pressure cooker with plenty of olive oil and quickly brown all sides of the meat.

  When the meat is golden, add the carrots and let it cook for a few minutes. Then add the garlic and onion. Also cook for a few minutes. Add black pepper, bay leaf and beer. In half a glass of hot water, dissolve the concentrated bouillon cube and add it to the pan.

  Over high heat, let cook for 5 minutes. After this time, cover the pressure cooker.

  When it starts to whistle, lower the heat and let it cook for 15 minutes.

  Turn off and open the pan only when there is no pressure. Turn the meat side over and continue cooking for another 15 minutes (i.e. same process, after a whistle, leave for 15 minutes).

  Once the pan is free of pressure, remove and reserve the meat. Discard the bay leaf. Reserve a few pieces of carrot to use when serving. Strain the broth to separate the liquid part from the vegetables.

  Blend the vegetables and add the broth, little by little, until you obtain a sauce with the desired consistency.

  Cut the meat into slices or serve the whole piece directly. Top with the sauce and decorate with some of the carrot slices that we reserved. Enjoy!